--- product_id: 265186946 title: "New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14\" L x 12\" W Plate, with 8\" L Wooden Handle, 22\" Overall Length" brand: "new star foodservice" price: "64714CFA" currency: XOF in_stock: true reviews_count: 5 category: "New Star Foodservice" url: https://www.desertcart.sn/products/265186946-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14 store_origin: SN region: Senegal --- # Tapered ½-inch blade for easy sliding 22-inch total length Durable basswood blade New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length **Brand:** new star foodservice **Price:** 64714CFA **Availability:** ✅ In Stock ## Summary > 🍕 Slide into pizza perfection with every peel! ## Quick Answers - **What is this?** New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length by new star foodservice - **How much does it cost?** 64714CFA with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/265186946-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14) ## Best For - new star foodservice enthusiasts ## Why This Product - Trusted new star foodservice brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Easy Maintenance:** Hand wash only design keeps cleaning simple while preserving the peel’s smooth surface and longevity. - • **Extended Reach Safety:** 22-inch overall length keeps your hands and arms safely away from oven heat, perfect for high-temp pizza ovens or grills. - • **Precision Sliding Edge:** Tapered half-inch blade designed to effortlessly slide under pizzas, cakes, and breads—no more awkward lifts or dropped dough. - • **Lightweight & Comfortable:** Fine, even texture basswood offers a lightweight feel without sacrificing strength, making long pizza parties a breeze. - • **Restaurant-Grade Durability:** Crafted from premium basswood that resists cracking and won’t leach oils into your food, ensuring a clean, professional prep every time. ## Overview The New Star Foodservice 50226 Wooden Pizza Peel is a 22-inch long, restaurant-grade tool made from durable, lightweight basswood. Its tapered half-inch blade ensures smooth sliding under pizzas and baked goods, while the extended handle keeps you safely away from heat. Designed for professional and home chefs alike, this peel combines durability, precision, and comfort for flawless pizza-making every time. ## Description Time for a pizza party! These great pizza peels will help you make enough pizza for everybody, whether it's your kids or your restaurant, without burning your hands or arms getting the pizza into the oven. Whether you prefer aluminum or wood, we have a great peel that will be perfect for you. Available in several sizes and lengths. Review: Too thick to use for sliding under the pizza - Not impressive. Too thick to slip under the pizza. I had to sand the edge significantly in order to make it usable. Review: Making perfect restaurant-grade pizza at home - this pizza peal is part of it. - Here's the solution I found for a very useable home-based gas-grill pizza oven. This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant (think Wolfgang Puck or California Pizza Kitchen). Oh, and the pizzas are far cheaper to make. The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal. The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F, after heating up. That's a lot of thermal mass, so give a good 30-45 minutes to get up to temp. If you use a propane grill, it’ll get hotter than that. No worries - just watch closely and pull your pizza out sooner when it looks done. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later). The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one. That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven. ## Features - Sturdy, durable, and lightweight basswood with a fine, even texture ensures our peels are less prone to cracking & free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels. - Wood peels feature a tapered half-inch blade designed to easily slide under, and lift pizza from a distance - Smooth even texture keeps peels free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels. - Available in various lengths and sizes; Hand wash only peels are simple and easy to clean - Perfect for lifting pizzas, cakes, bread, cupcakes or muffin pans out of the oven, while keeping hands and arms away from the heat. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B009LPDSAY | | Best Sellers Rank | #18,568 in Kitchen ( See Top 100 in Kitchen ) #4,556 in Kitchen Tools & Gadgets | | Blade Material Type | Wood | | Blade material | Wood | | Brand | New Star Foodservice | | Brand Name | New Star Foodservice | | Customer Reviews | 4.5 out of 5 stars 11,260 Reviews | | Global Trade Identification Number | 00639713050226, 00840291534859 | | Handle Material | Wood | | Handle material | Wood | | Included Components | Pizza Peel | | Item Dimensions L x W | 5.1L x 10.2W centimeters | | Item Type Name | Pizza Peel | | Item Weight | 0.54 Kilograms | | Item weight | 0.54 Kilograms | | Manufacturer | New Star Foodservice | | Manufacturer Part Number | 50226 | | Model Number | 50226 | | Product dimensions | 5.1L x 10.2W centimeters | | UPC | 639713050226 | | Unit Count | 1 Count | ## Product Details - **Blade material:** Wood - **Brand:** New Star Foodservice - **Handle material:** Wood - **Item weight:** 0.54 Kilograms - **Product dimensions:** 5.1L x 10.2W centimeters ## Images ![New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length - Image 1](https://m.media-amazon.com/images/I/617t9zlimPL.jpg) ## Available Options This product comes in different **Size** options. ## Questions & Answers **Q: What is the thickness of the peel?** A: 3/8 thick. **Q: Should I treat this with mineral oil as I do my wooden cutting board and bowls? Will mineral oil effect it letting the pizza dough slide off of it?** A: No! A pizza peel should always be unfinished wood. It helps to allow the slightest bit of air flow between the pizza dough and cornmeal/flour as you giggle the peel, making for a smoother transfer from peel to stone. **Q: Product Support email for this item purchased 8/2021 please?** A: I don't understand what product support you are looking for. It is used to make a pizza. Cornmeal on the peel first, then dough then sauce and toppings. The peel is then used to slide the pizza into the oven and take it out when it is done. **Q: Can you cut pizza on this peel?** A: Yes, you can cut your pizza into the desired amount of slices on the peel. Please note, you will leave scratch marks on the wood. ## Customer Reviews ### ⭐⭐ Too thick to use for sliding under the pizza *by B***S on 22 May 2025* Not impressive. Too thick to slip under the pizza. I had to sand the edge significantly in order to make it usable. ### ⭐⭐⭐⭐⭐ Making perfect restaurant-grade pizza at home - this pizza peal is part of it. *by S***D on 17 December 2016* Here's the solution I found for a very useable home-based gas-grill pizza oven. This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant (think Wolfgang Puck or California Pizza Kitchen). Oh, and the pizzas are far cheaper to make. The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal. The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F, after heating up. That's a lot of thermal mass, so give a good 30-45 minutes to get up to temp. If you use a propane grill, it’ll get hotter than that. No worries - just watch closely and pull your pizza out sooner when it looks done. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later). The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one. That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven. ### ⭐⭐⭐⭐⭐ Good Product for Great Price *by C***6 on 7 December 2016* I purchased this pizza peel because it was 100% wood and listed at a great price (hence the 5 Star Rating), and so far it has worked great. Prior to using I found how to seal the product - using pharmaceutical grade mineral oil (purchased from either Amazon or a local pharmacy) - to ensure that it doesn’t stain or split, and after several uses, it is working great. As an improvement, a hole located at the narrow end of the handle (for hanging purposes) would be nice, as the peel is rather long to be placed in most cabinets or shelves. ## Frequently Bought Together - New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length - Pizza Turning Peel - Pizza Turner - Restaurant-Grade Aluminum Perforated Pizza Peel Lightweight Metal Outdoor Pizza Oven Accessories - Hans Grill Cleaning Brush and Scraper for Pizza Stone/Oven | 17” 2-in-1 Tool with Non Scratch Heat Proof Brass Bristles and Stainless Steel Scraper | Heat Resistant Brush Head and Handle --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sn/products/265186946-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14](https://www.desertcart.sn/products/265186946-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14) --- *Product available on Desertcart Senegal* *Store origin: SN* *Last updated: 2026-09-22*